For the skins:
1. Wrap the potatoes in foil and place in a moderate oven until soft in the middle.
2. When the potatoes are ready, take them out of the foil and leave to cool for 10 minutes.
3. Slice in half and scoop out a good amount of the potato, leaving roughly a ½in/1cm thick layer.
4. Place the potatoes back in the oven for 15-20 minutes to crisp up the skins.

For the chilli:
1. Dry fry the mince in a non-stick pan then drain to remove any excess fat and set aside.
2. Place the onions in the pan along with the chilli, garlic and stock and cook for 5 minutes.
3. Add the mince, mushrooms, tomato puree and chopped tomatoes.
4.Simmer on a low heat for 45 minutes, add the kidney beans and simmer for a further 10 minutes.

Fill the halved potatoes equally with the chilli mixture. Sprinkle with the cheese. Pop under a hot grill until the cheese is melted.

1. Slice the aubergines into 1cm thick discs and pat dry with kitchen roll. Gently fry them in a pan sprayed with Fry Light until brown and the skin begins to crisp, and set aside.2. Wipe the pan, spray with Fry Light again and cook the onions and garlic gently to soften, then add the Quorn mince, chopped tomatoes, cinnamon and chilli and bring to the boil. After 5 minutes reduce the heat and simmer for 15 minutes. 3. Whilst the Quorn mixture is simmering, mix all the ingredients for the white sauce in a bowl until combined and smooth. (If using quark, add tepid water to soften the mixture, but to avoid cooking the egg).4. Once cooked, layer an oven dish with half the aubergines, top with the mince mixture, add another layer of aubergines, and top with the white sauce. Place in a pre-heated oven (200°C/Gas 6) for 30 minutes, or until golden brown.

1.Blanch the leeks, broccoli and peppers in boiling water for 2 minutes (to retain their fresh colours).
2. Heat most of the milk and add the remainder to the cornflour, stirring well.
3.To the warmed milk, add the cornflour, mix and heat to thicken.
4. Add the chives, cheese, seasoning and blanched red peppers.
5. Place the broccoli and leeks in an oven-proof dish, pour the sauce over the top and bake at 180ºC for 40 minutes or until set and golden brown.

1. Preheat the oven to 200°C/400°F/Gas 6. Place the cod fillets in a bowl, sprinkle over the lemon juice and season well. Leave to marinate for an hour.2. Meanwhile, peel the potatoes and cut into thick chips. Bring a pan of water to the boil and cook the chips for 5 minutes. Drain and dry on kitchen paper. Return to the dry pan and shake to ‘rough up’ the edges. Transfer to a non-stick baking sheet, spray with Fry Light and season well.3. Mix together the breadcrumbs, parsley and seasoning to taste. Lightly beat the eggs and place in a bowl. Dip each cod fillet into the egg mixture and then into the breadcrumbs mixture to coat evenly and place on a baking sheet sprayed with Fry Light.4. Place the chips in the oven and cook for 10 minutes. Add the fish and cook for a further 15-20 minutes. Divide between four plates and serve with tomato ketchup (1 Syn per level tbsp).

1. Boil the carrots and butternut squash until tender, then drain in a colander to remove all the excess water, return to the pan and mash.2. Add the salmon, chilli and spring onions and combine. Add the spice and mustard powder, season to taste and mix together with the beaten egg. 3. Divide the mixture into 8 portions and shape each one into a ball. Flatten each ball with your hands to form a ‘cake’, and store in the fridge until required.4. Spray a frying pan with Fry Light and fry for approximately 5 minutes on each side. Serve with a huge fresh green salad.

1. Preheat the oven to 220°C/Gas 7. Spread 1 teaspoon of mustard over the top of each chicken breast and then wrap a Parma ham slice around the chicken.2. Spray some baking foil with Fry Light and place the wrapped chicken breasts on the foil, drizzle with the lemon juice and wrap up the foil to cover the chicken. 3. Peel and cut the vegetables into chunky chip shapes, place on a plate and microwave for 5 minutes on high to soften. Then spray with Fry Light and place on baking tray.4. Put the chicken on the middle shelf in the oven and the vegetables on the top shelf and leave to cook for 20 minutes. Open up the foil containing the chicken and cook for a further 10 minutes until lightly golden. 5. Serve the chicken with chunky vegetable chips.

1. Preheat the oven to 200°C. 2. Blanch the spinach in a little boiling water until wilted. Drain, squeeze out any excess water and place in a bowl with the quark, tarragon and lemon zest. Season well and stir to combine.3. Cut a pocket in the side of each chicken breast.
4.Stuff each chicken breast with the quark mixture.
5.Sear on a hot griddle pan for a few minutes on each side, then transfer to a non-stick baking sheet lined with parchment.
6.Spray lightly with Fry Light and bake for 20 minutes or until cooked through. Serve immediately with steamed vegetables or salad

1. Fry the chicken and onion in fry light until the chicken is cooked
2. Add the coke, passata and worcestor sauce
3. cook for 10-15 minutes until the sauce has turned thick and sticky, the sauce will greatly reduce
4. Serve with wedges/rice and salad